Creamy 3 Cheese Spaghetti

Creamy 3 Cheese Spaghetti 

12 oz. spaghetti
2 T. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 T. chopped fresh parsley

In a large pot of salted boiling water, cook spaghetti. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Banana Cake

Banana Cake
Yellow cake mix
3 eggs
3.4 oz.  instant banana pudding mix
14 oz.  Sweetened Condensed Milk
1 c. water
1/2 c. oil
3.4 oz. instant banana pudding mix mixed as directed on box
Whipped topping
Banana slices
Caramel sauce


Combine yellow cake mix, eggs, banana pudding mix, Sweetened Condensed Milk, water and oil until you have a smooth batter. Pour batter into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes.

While the cake is still warm, use the back of wooden spoon to poke holes all over the cake. Pour the banana pudding over the cake, cover with whipped topping. Refrigerate the cake overnight to let everything set.

Serve with banana slices and drizzle with caramel.   Enjoy!

Cream Cheese Banana Bread

Cream Cheese Banana Bread

Bread Batter:
- 1 large egg
- 1/2 c. light brown sugar
- 1/4 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 c. sour cream or greek yogurt

- 2 t. vanilla extract
- 2 ripe bananas
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/8 t. salt

Cream Cheese Filling:
- 1 large egg
- 4 oz. softened cream cheese
- 1/4 c. granulated sugar
- 3 T.  flour

Bread Batter- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mix well.

Add flour, baking powder, baking soda, salt, and mix. Set aside.

Cream Cheese Filling - In a large bowl, mix egg, cream cheese, sugar, and flour.

Pour half of the bread batter into a 9x5 inch pan, pour the cream cheese filling, smooth into corners, top with remaining batter.

Bake at 350 for about 50 to 60 mins.

Allow to cool for 15 mins and remove from pan.

Parmesan Baked Potatoes

Parmesan Baked Potatoes
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve with a side of sour cream for dipping.

Crunch Wrap Supreme

Crunch Wrap Supreme
1 lb. ground beef
1 packet taco seasoning
6 large flour tortillas (king size if you can find them)
6 tostada shells
1 jar queso cheese dip (or nacho cheese)
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
cooking spray

In a large skillet brown the ground beef over medium-high heat. Drain off any excess grease. Add taco seasoning and water and cook according to the packet directions on the taco seasoning.
In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally. You can also warm it in a microwave safe dish. Place the tortillas onto a microwave safe plate, top with a moistened paper towel. Microwave for about 30 seconds to warm the tortillas.
Lay out a tortilla onto a flat surface. Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla. Top with some of the queso cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.
To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counter clockwise direction. Fold until the tortilla is completely folded over. If you are not using king size-tortillas and there is a spot open in the middle-- simply cut a circular piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is fully covered.
Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom. Flip the crunchwrap over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.

Could also use......refried beans, salsa, or whatever you like......

37 Calorie Brownies

37 Calorie Brownies
Combine in food processor or blender:
3/4 c. vanilla yogurt (nonfat, Greek)
1/4 c. skim milk
1/2 c. cocoa
1/2 c. old fashioned oats
1/2 c. stevie/Truvia
1 egg
1/3 c. applesauce
1 t. baking powder
1/4 t. salt
Blend 1 minute.  Pour into sprayed 8x8.  Bake at 400 for 15 minutes.
Makes 9 brownies.

Healthy Cookies

No sugar!!!

Healthy Cookies
Place in mixer bowl:
2 or 3 bananas, beat until mashed
Add:
1/3 c. apple sauce
2 c. oats
1/4 c. almond milk or milk
1/4 c. raisins and/or chopped nuts
1 c. good chocolate chunks (optional)
1 t. vanilla
Beat well.  Drop onto sprayed cookie sheet.  Bake at 350 for 15 to 20 minutes.

I used 1/4 c. chopped dried cherries and 1/4 c. chopped raw almonds and left out the chocolate.

Microwave Popcorn

Microwave Popcorn
Mix together:
1 t. oil (Coconut oil works great....butter, or whatever you like)
1/2 c. popcorn kernels
1/2 t. salt
Place in paper bag, fold top twice.  Microwave on high for 2 1/2 to 3 minutes.

Cream of Chicken Soup.....Condensed or ready to eat

Cream of Chicken Soup   (Makes 2 cans of condensed)

Place in saucepan and bring to a boil:
2 1/2 c. chicken broth
1/2 c. milk

In bowl mix together:
3/4 c. flour or cornstarch
1/2 t. onion powder
1/2 t. garlic powder
1 1/2 t. parsley flakes
1/2 t. pepper
1/2 t. salt
2 t. chicken bouilon
Stir in 1 c. milk and whisk together.  Stir into the chicken broth mixture.  Cook & stir until thickened. For condensed:  simmer 10 minutes and divide in half in pint jars.  Use in any recipe calling for condensed Cream of Chicken Soup.
For soup:  Add 2 1/2 c. of milk or water.  Cook & stir until thickened.  Simmer 10 minutes.  Serve.

Keeps in fridge for 1 week or can be frozen.

Healthy Ice Cream......Neopolitan Loaf

A great non-dairy frozen treat, with no sugar.  It is really yummy!!  If you don't want to make a Neopolitan Loaf each flavor is great by itself.  

Vanilla 

Place in blender or food processor:

3 bananas, frozen chunks

1 t. vanilla

Process for about 5 minutes until it turns creamy.

Strawberry 

Place in blender or food processor:

1 c. frozen strawberries

2 bananas, frozen chunks

Process for about 5 minutes until it turns creamy.

Chocolate 

Place in blender or food processor:

3 T. cocoa

1 T. coconut oil

3 bananas, frozen chunks

Process for about 5 minutes until it turns creamy.

Neopolitan Loaf

Place each flavor in a loaf pan side by side.  Freeze until frozen solid.  

Sticky Chicken

An old favorite that I haven't made in a long time......

Sticky Chicken
Place in 11x14 glass dish:
3 -5 pounds bone in chicken with skin (wings, legs and/or thighs)

Bring to a boil:

1 cup ketchup
1 cup honey
1 cup brown sugar
½ cup soy sauce
½ teaspoon garlic powder

Pour over the chicken, making sure both sides are covered.

Bake at 350 for 90 minutes, turning after 45 minutes.  Fifteen minutes before cooking time is up, turn one more time.

Cheddar Broccoli Soup

Cheddar Broccoli Soup

1 T. butter
1 c. chopped yellow onion
2 garlic cloves, minced
½ c. grated carrot
4 T. salted butter
¼ c. all-purpose flour
2 c. half-and-half milk
2 c. chicken or vegetable broth
10 oz. grated sharp cheddar
8 oz. broccoli florets, chopped into small pieces
1 t. salt and 1/2 t. pepper to taste
¼ t. grated nutmeg, optional

Melt the butter in a large soup pot (6 quarts) over medium heat.
Add the chopped onion, garlic and grated carro, stir occasionally until the onion has started to soften but not turn brown, about five minutes. Remove vegetables into a bowl and set aside.
Melt the 1/4 c. butter and whisk in the flour making a roux. Let the flour cook for two minutes or until it is a golden color.
Slowly add the half-and-half into the pot while whisking it constantly and cook until thickened.   Slowly add the two cups of chicken broth and stir to combine.

Allow the soup to come to a boil over medium heat and then turn the heat down slightly to medium-low so that the soup is still simmering. Let it cook for 10-15 minutes until it is noticeably thicker, stirring occasionally so it does not stick or burn.
Whisk in the grated cheddar a handful at a time, allowing it to melt before adding more. Once the cheese has melted, stir in the sautéed vegetables.  Stir in the chopped broccoli and stir to combine.
Simmer the soup until the broccoli is tender but still bright green, about five minutes.
Add salt and pepper to taste as well as the grated nutmeg, if desired.
Serve in a bread bowl or with a roll.

Buttermilk Cornbread muffins

Buttermilk Cornbread Muffins

 

1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar  (for sweeter muffin = 1/2 c.)
1 T. baking powder
¼ t. baking soda
1 t. salt
1/4 c. butter, melted and cooled
1 c. buttermilk or milk (I prefer buttermilk)
2 large eggs
1/4 c. honey
1 cup fresh corn kernels or freezer corn (optional)

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter into sprayed muffin tin.  Makes 18 muffins.

Bake at 375 for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool.

Note:  can add 1 c. grated cheeese and if you like a bit of hot....add 2 T. chopped jalenpenos or green chiles

Strawberry Bundt Cake

Making this for Granny's 75th birthday!!!  

Strawberry Bundt Cake
1 (18 1/4 ounce) boxes strawberry cake mix ( with pudding in the mix)
1 small box instant coconut cream pudding mix or vanilla or banana cream
1/3 c. vegetable oil
4 eggs
1small box strawberry gelatin
1 c. water

In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 350 for 40 to 45 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
No need to frost, but you can or drizzle with strawberry sauce.

Grandma Janie Kimball's Devil's Food Cake

This recipe was shared with me by Sharon McConnel.  Grandma Janie had given this recipe to her mother, Caroline many years ago.  Grandma Janie was Caroline's Aunt.  It was one of their family favorites!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min.

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together.

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!!

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

Best Ever Chocolate Cake

3/4 c. butter, softened

2 c. sugar

3 large eggs

2 t. vanilla

2 c. all-purpose flour

3/4 c. baking cocoa

1 t. baking soda

1/2 t. salt

1/4 t. baking powder

1-1/2 c. 2% milk

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 c. confectioners' sugar

Chocolate curls, optional

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers. 

Easy Devil's Food Cake

Easy Devil’s Food Cake

·         1 1/4 c. sugar

·         1 c. buttermilk

·         2/3 c. vegetable oil

·         2 eggs

·         1 t. vanilla

·         1 1/2 c. all purpose flour

·         1/2 c. unsweetened cocoa powder

·         1 1/4 t. baking soda

Frosting

·         1/2 c. (1 stick) butter

·         2 oz. unsweetened chocolate, chopped

·         1/3 c. unsweetened cocoa powder

·         2 t. vanilla

·         2 c. powdered sugar

·         2/3 c. sour cream (more if needed)

Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.

For Frosting:

Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

Fried Rice

Fried Rice                    about 6 servings
3 eggs

1T. water

1 T. butter

2 -3 T. oil
1 medium onion, finely chopped or grated
3 cloves garlic, coarsely chopped (or use garlic powder)
4 c. cooked, cold white rice
4 T. soy sauce
1 t. sesame oil (you could omit but is best with)
1⁄2 t. pepper

2 green onions, finely chopped (optional)

In a small bowl beat the eggs with water.
Melt the butter in a large skillet or a wok over medium heat or until sizzling.
Add in eggs and leave flat for about 2 minutes or until cooked through; remove and chop up.
Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time). If adding carrots add them here.
Add in cold rice, soy sauce, sesame oil and black pepper (if adding ham or peas-add them here), stir & fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed).
Stir in the egg and green onion.

Chopped cooked ham or chicken is a great addition.....could also add frozen peas or finely chopped carrots

Skinny Deviled Eggs

Skinny Deviled Eggs

8 large eggs, hard boiled with shells removed
4 tablespoons Greek yogurt, plain, low-fat
1 T. apple cider vinegar, optional freshly squeezed lemon juice
2 teaspoon honey (optional)
1T. yellow or Dijon mustard
1/2 t. chili powder
1/4 t. black pepper
Dash of cayenne pepper
Kosher or sea salt or garlic salt to taste
paprika for garnish

Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Set aside the egg white shells to fill later.  Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Spoon mixture into the egg white shells. Sprinkle with paprika and refrigerate until ready to eat.

Optional add ins: 1 tablespoon diced green onions, chopped dill pickles, sweet relish or whatever you like.

1 whole egg = 100 calories!! How great is that?!!

Favorites of 2015!!!!!!!

Karla’s Favorite Recipes of 2015

#1 Winner!!!  I've made this alot this year!!  It definitely earned its #1 spot!!

3 Cheese Ziti     

Meat Sauce:

1 lb. mild sausage or hamburger or both 

1 T. minced Garlic

1 chopped Onion

28 oz.  tomato puree

16 oz. diced tomatoes

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired add....chopped bell peppers or grated zucchini

1 lb. box Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/4 c. butter

1 8-oz cream cheese

1 t. garlic

1/2 pint whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat. Add tomato ingredients, all. Add marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper (add peppers or zucchini, if desired). Simmer about 20 minutes.

 Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray.  Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.  Cover with foil and bake @350 for 30-40 minutes or until bubbling on top. (remove foil last 10 min.)

NOTE:  This is a great dish to put in the freezer.  I make one to eat & one to freeze.  I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

Double Chocolate Z Muffins

My revised version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 muffins.  Bake at 350 for 25 minutes.
NOTE:  This can be made in loaf pans too:  small loaf = 35 minutes  or  medium loaf = 45 minutes

My #1 Cookie for the year!!! 

Swig Cookies   (AKA: Kelsey's Wedding Cookies)        makes 4 dozen
6 c. flour

1 t. salt

½ t. baking soda

½ t. cream of tarter

1 c. butter, softened

¾ c. Vegetable Oil

1¼ c. sugar 

1 c. powdered sugar

2 T. water

2 eggs, room temp.

1 t. vanilla

Frosting:

½ c. butter, softened

1/3 c. sour cream

4 to 5 c. powdered sugar

1/4 t. salt

2 T. milk

1/4 t. vanilla 

Red Food Coloring or desired coloring

In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar, powdered sugar for 2 minutes.  , and water. Add in eggs & vanilla .
Slowly add in flour mixture until combined. Use a medium sized cookie scoop and roll the dough into golf sized balls and place onto a non stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass into sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
Bake at 350 for 8 minutes.   The cookies stay soft so do not over bake.
To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency.  Tint icing.   Spread over cooled cookies and let the icing set up. Store in an airtight container in the refrigerator.  Best served cold. 

Note: I’ve made them with lemon frosting and I used 1 t. lemon extract for one and a half batches of frosting.  I placed a small scoop of frosting on each cookie and then spread it.  This was enough frosting for 2 batches of cookies. 

We went Huckleberry picking. It was suggested that I make a Huckleberry Kuchen.  I learned that Kuchen is the German name for cake. After a bit of research I came up with this revised recipe.  I topped it off with my own version of huckleberry sauce.  I think this is better than huckleberry pie!!

Huckleberry Kuchen with Huckleberry Sauce  (AKA:  Huckleberry Cake) 

Cake
Cream together until light & fluffy:
1/2 c. butter, room temp.
2 t. lemon zest (1 large lemon)
7/8 c. sugar
Mix in:
2 eggs, room temp.
1 t. vanilla
Whisk together: 
1 3/4 c. flour
2 t. baking powder
1 t. salt
Add to batter a little at a time, alternating with 1/2 c. buttermilk.
Toss 2 c. huckleberries with 1/4 c. flour & fold into batter.
Spray a 9 x 9 glass baking dish.  Pour in the batter.  Sprinkle with 1-2 T. sugar.  Bake at 350 for 35 to 45 minutes. 
Huckleberry Sauce
Place in sauce pan:
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
1/4 c. water
Bring to boil and simmer for 5 to 8 minutes.  Remove from heat. 
Mix together:
2 rounded T. Instant clear jel
2 T. sugar
Stir into berry mixture and stir in 1/2 c. water until desired consistency. 
Serve cake with ice cream and sauce.  Yummy!!!

Calico Baked Beans   
1 large can pork & beans or 2 small ones
1 can kidney beans, drained
1 can butter beans, drained
1/2 lb. bacon, diced and cooked
1 medium onion, chopped
1 lb. hamburger (optional)
2 c, brown sugar
1/2 c. ketchup
1/2 t. garlic salt
1/2 t. salt
2 T. apple cider vinegar
Brown hamburger with onion...if adding hamburger.  Otherwise just dump it all in the crock pot on High for 4 hours.  OR  put it all in a greased casserole dish and bake it for 1 hour at 350.

Cole Slaw                 

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 c. Best Foods mayonnaise
2 T. sour cream
2 T. grated  onion
2 T. sugar, or to taste
2 T. apple cider vinegar
1 T. dry mustard
2 t. celery salt
1 t. salt

½ t. pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.